I am Ronald GUILLAUME the son of Chef Elie GUILLAUME. My father was a private chef for prominent families in PARIS and the surroundings as well as renowned restaurants in Paris.
My earliest restaurant experience began at the age of six in my parents's restaurant "Le Cheval Blanc" just outside of Paris in the town of Magny en Vexin. As a child, I would help my father in the kitchen and learn all the traditional french cuisine.
At 14 years of age, I became my fathers' sous chef cooking on coal burning stove with copper pots and pans. After 3 years of culinary studies I took a giant step to become the sous chef of Maitre, Chef Michel Pommier of Cha
teau d'Aveny.."Elected best Worker in France", A Michelin starred Chef at Restaurant Le Cabouillet, at L'isle Adam.
It was now time for my Military service where I became the chef for General J. Genest. During eight months, I cook many private confidential dinners.
Upon returning from Military service I parlayed my years of experience as Chef de cuisine in Restaurants, Private Chef for prominent families, Professor in Hotel School as well as a Restaurant Consultant.
Today, I do what I love and where my heart is. I am a private chef in Provence as well as around the world. During the Spring and Summer I cook in private Villas for clients from all over the world. In turn, they ask me to join them in their countries and cook for them privately or as on some occasions to teach hotel staff French Cuisine.
On a typical day in Provence, I meet my clients at the Market in Aix as we proceed to purchase the items for the evening meal. We laugh and we enjoy the camaraderie as well as the beautiful sights of Provence. That afternoon, I arrive with the purchases and begin baking, chopping, stirring, preparing all for the menu my clients have chosen. They can choose or participate or just enjoy the aromas from the kitchen.
The decoration, the final touches, the seating and VOILA we are almost there..